Vegan Sopes

Try these vegan sopes for a plant-based version of one of the most popular antojitos in Mexico! Crispy masa cakes are slathered with a layer of creamy refried beans and topped with fresh salsa, vegetables, avocado, queso, and so much more.

This foolproof vegan sopes recipe makes it so easy to bring the vibrant flavors of Mexico to your table! The base is made with just masa harina, water, and a pinch of salt, just like garnachas, and it’s so easy to customize to make your own.

Why I love this recipe

Vegan sopes are my favorite dinner recipe when I want to switch up my usual tacos. They’re budget-friendly, quick to make, and incredibly easy to customize. All you have to do is press the dough, cook it, and add your favorite toppings!

They’re golden and crispy on the outside yet soft and tender on the inside. Combined with creamy refried beans and fresh garnishes, each bite has the perfect balance of flavors and textures.

Ingredient notes

This vegan sopes recipe requires only 3 base ingredients besides the toppings. Find a full breakdown and suitable substitutes below!

Masa harina
For this particular recipe, I used white masa harina. You should be able to find masa harina at any Mexican food market (you may even be able to score fresh masa). If you don’t live near one, check online or the international aisle of large grocery stores.

Substitute: You can switch up the flavor and color with yellow, blue, or even pink varieties.

Refried beans
You’d be hard-pressed to find many Mexican sopes without homemade refried beans on the bottom layer. To save time, use store-bought refried pinto or black beans.

Salsas
You can easily mix and match the salsas, but I really enjoy vegan Mexican crema, salsa fresca, salsa roja, salsa verde, salsa taquera, and avocado cream sauce.

Cheese
I top my vegan sopes with homemade vegan queso fresco or vegan cotija, but you can use vegan feta or vegan Parmesan cheese if you’d like.

Extras
Tomatoes, shredded lettuce, pickled onions, pickled jalapeños, avocados, cilantro, and radishes all make delicious toppings.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make vegan sopes with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!

Cooking

Step 1
Mix the masa harina, salt, and water to form a dough just as you would for making corn tortillas. Knead the dough to form a cohesive dough ball that doesn’t stick to your hands too much. Keep mixing and pressing with your palm for a few minutes.

Use warm water to ensure the masa harina fully hydrates, which is essential for a dough that’s pliable yet not sticky.

Step 2
Break off pieces of dough to form small balls about the size of a golf ball. This recipe should yield about 9-10 sopes, but you can make more if you want one-bite sopes.

Use a digital kitchen scale to weigh each dough ball for consistent sizes. Making each one the same size helps them cook at the same rate, making your life much easier!

Step 3
If you have a tortilla press, line it with 2 pieces of a Ziplock bag or wax paper. Open the press and place a ball of dough in the center. Place the other plastic piece on top and close the press down quite gently to form thick tortillas about ¼-inch.

A ¼-inch thickness is ideal for creating a base that’s sturdy enough to hold generous toppings yet tender enough to bite into easily.

Step 4
Heat a cast-iron skillet to medium. Add a sope and cook on the first side for 60-70 seconds. Flip and cook for another 60-90 seconds, or until brown spots are forming and it’s puffing slightly.

Step 5
Remove each sope from the heat and let it rest while you cook the rest. After 30-60 seconds, pull a little dough from the inner portion of the cooked sope and pinch it out to the edge to form a ridge all the way around.

30-60 seconds is the sweet spot for shaping your ridges. Doing it while the dough is too will singe your poor fingers. Too cool, and the dough will be too difficult to mold.

Step 6
Shallow fry each sope for about 30 seconds on both sides until they turn a light gold color. Transfer the cooked sopes to a paper towel-lined plate to remove any excess oil.

Frying adds a crunchy texture and depth of flavor but isn’t 100% necessary. If you choose to fry them, keep the oil temperature around 350 degrees Fahrenheit, and don’t overcrowd the pan.

Step 7
Add a layer of refried beans to the bottom of the sopes. Top each one with fresh garnishes, lime wedges, hot sauce, etc. Happy eating!

Serving suggestions

As a general rule of thumb, sopes are topped with refried beans, followed by proteins (like shredded chicken), fresh vegetables, and salsas.

Using this framework, you can try topping your vegan sopes with other options, like vegan chorizo, jackfruit carnitas, and shredded vegan chicken. You can even add some Chipotle-style garnishes, like roasted chili corn salsa and chipotle fajita veggies.

Cooking tips

Use a comal or cast iron: A comal provides a better char and smoky flavor to the sopes. If you don’t have a comal, cast iron is another great choice for evenly distributing the heat.

Don’t over-flatten: Sopes are supposed to be thicker than tortillas, so don’t press down too hard. If you do, just roll it up and try again!

Press the sopes: When you flip the sopes to the second side, press on them gently with a spatula to help them evenly cook in the middle.

Save your fingers: The sopes need to be warm when you pinch them. You can use a towel or napkin while completing this step to prevent burning your fingers.

Frequently asked questions

Storing & reheating

If you have leftover vegan sopes, you have a few different storage options. To prevent condensation, let them cool to room temperature before storing.

Fridge
Store the bases in an airtight container in the refrigerator for up to 3 days. They keep best when separated by parchment paper to prevent sticking. If possible, store your sopes prior to frying them in oil for better storage and reheating.

Freezer
You can freeze your sopes on a baking sheet before transferring them to a freezer bag for up to 6-8 months. Thaw them in the fridge overnight prior to using them.

Reheating
Fry the sopes on medium heat for 20-30 seconds per side. If you prefer oil-free sopes, heat each side on a dry skillet or comal over medium or the oven at 350 degrees Fahrenheit until they’re warm and crispy.

Watch how to make it

More vegan Mexican recipes

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.